Showing results for 'Duck confit'
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Duck Confit
Duck is the common name for a large number of species in the Anatidae family of birds which also includes swans and geese. The ducks are divided among several subfamilies in the Anatidae family; they do not represent a monophyletic group (the group of all descendants of a single common ancestral species) but a form taxon, since swans and geese are not considered ducks. Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water.
Duck confit Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Salty | Duck confit is traditionally seasoned with salt before being cooked slowly in its own fat. |
| Texture | Tenderness | Duck confit is known for its tender and succulent texture, resulting from slow cooking in fat. |
| Nutritional Value | Macronutrients | Duck confit is high in protein and fat due to the cooking method involving submerging the duck in its own fat. |
| Color | Maillard Reaction | Duck confit develops a deep golden-brown color on the skin due to the Maillard reaction during cooking. |
| Aroma | Volatile Compounds | Duck confit has a rich and savory aroma from the combination of duck fat, salt, and herbs used in the cooking process. |
| Cooking Behavior | Heat Conductivity | Duck confit requires slow cooking at low heat to allow the duck to cook in its own fat without burning. |
| Water Retention | Duck confit retains moisture well due to the slow cooking process, resulting in a juicy and tender final product. |
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